​ Let’s talk about a cooking technique that is making its way from the best restaurants to the the world of the Big Green Egg—Sous Vide. And no, “Sous Vide” isn’t a French restaurant. We Eggers and Kamado cousins are generally not thought of as “gourmet” chefs, but we are expected to turn out extraordinary […]

I often get the question: “What’s so special about thermometers and do I really need one?” The answer is “YES” …for two reasons: To make sure your meat, whether it’s beef, pork, chicken, turkey, etc. is cooked enough to safely eat. To make sure the meat is cooked to optimum perfection for taste and tenderness. Unless […]